Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko – a delicious recipe with Kamaboko, Kamaboko, tomatoes, Zucchini, Olive oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Slice the kamaboko with the wooden board intact into 1.5 cm thick, stopping at 5 mm before cutting all the way through.
2
Slide the knife between the kamaboko and the board, and lift from the cutting board.
3
Slice the cherry tomatoes into thirds, cut the zucchini into 3mm half-circles, line up on parchment paper, coat with olive oil and salt one one side.
4
Remove the membrane of the mentaiko, mix with butter (at room temperature) and soy sauce, and spread it on top of the kamaboko.
5
Lay the kamaboko onto the same parchment paper from Step 3 with the mentaiko paste facing up, and toast in a toaster oven for roughly 8 minutes.
6
Insert the cherry tomatoes into the red kamaboko, stick the zucchini into the white kamaboko, and arrange onto plates.
61
kcal
Calories
2
g
Fat
8
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 1/2 cm Kamaboko, 3 cm Kamaboko, 2 Cherry tomatoes, 6 mm Zucchini, and more.
Yes, Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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